Preparation

Heat oil in heavy large pot over medium-high heat. Add next 4 ingredients; sauté until golden, about 10 minutes. Stir in curry powder, ginger, cumin, bay leaf, and dried crushed red pepper. Add 9 1/2 cups water and dried lentils; bring to boil. Reduce heat to medium-low and simmer uncovered until lentils are tender, adding more water by 1/2 cupfuls to thin soup, if desired, about 25 minutes. Add spinach and cilantro; simmer until spinach is wilted, about 5 minutes. Season soup with salt and pepper. (Can be made 1 day ahead. Chill soup uncovered until cold, then cover and keep refrigerated. Rewarm soup over medium heat, thinning with water if desired before serving.)

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Recent Review

This is my new favorite soup recipe. Followed the recipe as written except that I had about a quart of good homemade beef broth on hand and used that in place of part of the water. Took along to a potluck and everyone loved it. If you're serving to a diverse group, you may want to let people add their own chopped cilantro, as some people don't like it. And don't forget a nice crusty loaf of bread!